Risotto with Wild Hop Shoots
Serves 4
Recipe type: Risotto, Regional, Seasonal Herbs, Vegetarian
Cuisine: Italian
  • 350g risotto rice (such as carnaroli)
  • 1 small bunch of bruscandoli
  • 2 cloves of red garlic
  • 500ml [1pint] vegetable stock
  • 2 tbsp extra-virgin olive oil
  • 1 knob of butter
  • freshly grated Parmesan cheese
  • Salt & Pepper
*First of all, you need a proper pan as the risotto should always be cooked in a saucepan with high edges, better if it’s in copper.
  1. Start by getting rid of the hard part of the shoots stalk, keeping only the tender leaves and all the heads. Wash them well and then roughly chop them.
  2. In a small pot heat the vegetable stock previously prepared.
  3. Heat the olive oil and sautè 2 cloves of red garlic, then add the bruscandoli. Put the lid on and cook on medium heat for about 10 minutes, adding a little water so that they won’t dry up too much.
  4. Add the rice and leave it to toast for a few minutes, stirring with a wooden spoon.
  5. Add some of the hot vegetable stock to the rice and keep adding it with care and patience until the rice is cooked. This requires some time, depending on the quality of the rice chosen.
  6. The rice is cooked when the inner white part of the rice grain is not visible anymore.
  7. Turn off the heat, season with salt and pepper to taste. Add the butter and the Parmesan so to give the risotto a creamy texture.
Recipe by The Freaky Table at https://www.zairazarotti.com/the-secrets-of-my-garden-in-spring-risotto-with-wild-hop-shoots/